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Recipes:
Sweet Minute Chicken Marinade
Smoked Lemon-Lime Chicken
Cajun Beer Can Chicken
Rib Rub
Smoked Barbecued Short Ribs
Hickory Smoked Beef Tenderloin in Red Wine Marinade
Smoked Beer Can Turkey
Smoked Turkey
Smoked Pork Shoulder
Maple Glazed Pork
Smoked Salmon
Easy Meat Marinade
Dessert Fruit Kabobs
A super quick marinade for chicken by Heinz 57.
Ingredients:
1 bottle Heinz 57 Sauce
¼ cup honey
Directions:
Mix bottle of Heinz 57 Sauce and honey together.
Brush on chicken during last 10 minutes of grilling.
Ingredients:
1 whole chicken
4 c. lemon-lime tequila mix
1 T. garlic powder
1 T. onion powder
1 T. cayenne
lemon pepper
Directions:
Place the whole chicken in a large sealable plastic bag. Combine
seasonings & tequila mix. Add marinade to bag, seal the bag, and place in the refrigerator for about 6 hrs. Heat Grilla to 250 degrees.
Remove chicken from the bag & place on the grill grate. Sprinkle lemon pepper on the chicken & cook 4 hrs. until chicken reaches 180 degrees. Brush with olive oil every 45 minutes to keep the chicken moist.
Ingredients:
3-4 lb. chicken
3 cloves of garlic
chopped onion
1 favorite beer
Inject chicken with the following mixture:
½ c. butter melted
2 T. favorite rub
1 t. garlic powder
½ c. vinegar
Directions:
Rub the chicken with olive oil & your favorite rub. Drink half the beer and cut of the top of the can. Add garlic & onion to the can. Place chicken on the can. Preheat the Grilla to 250 degrees. Smoke the chicken for 3-4 hours spraying the chicken every 30 minutes with a mixture of 1 c. apple cider and ½ c. olive oil to keep it moist. Make sure the internal temperature reaches 175 degrees in the thickest part of the chicken.
Ingredients:
1C. Brown sugar
½ C. paprika
2 ½ T. pepper
2 ½ T. salt
1T. ground mustard
1 ½ T. chili powder
1 ½ T. garlic powder
1 ½ T. onion powder
1 t. cayenne pepper
Directions:
Combine all ingredients in a sealable plastic bag. Rub ribs with
olive oil, then with rub and refrigerate overnight. Take ribs out of
refrigerator 30 minutes before putting them in the Grilla. Heat
Grilla up to 225 degrees & maintain that temperature throughout
the cooking time. Place ribs on the Grilla for about 3 ½ hrs. Spray ribs with a mixture of ¼ c. apple cider vinegar & ¼ c. olive oil every 30 minutes while cooking.
Ingredients:
3-4 lbs. short ribs, boneless or thin sliced
1½ c. BBQ sauce
1/3 c. seafood cocktail sauce
3 T. wine vinegar
Directions:
Place ribs in a heavy plastic bag. Combing other ingredients & pour over ribs.
Make sure the ribs are evenly coated & refrigerate at least 6 hrs. or overnight.
Remove ribs from sauce & place on grid. Baste with sauce before cooking &
once during cooking.
Ingredients:
8-10 lb. beef tenderloin
2 T. garlic powder
1 T. ground pepper
4 hickory wood chunks
1 bottle red wine for water pan (reserve ½ c. for sauce)
Directions:
Poke holes throughout the meat for the marinade to
permeate the meat. Rub the outside of the meat with
pepper & garlic powder. Place wood chunks of charcoal &
pour wine into water pan. Place meat in Grilla basket on the
lower grill. Smoke for 1½ – 2 hrs. for medium rare or
longer for more well done.
Brine Ingredients:
3 C. kosher salt
1 C. brown sugar
2 lemons zest, cut & squeezed
2 oranges zest cut & squeezed
1 C. apple cider vinegar
1 bottle apple juice
5-6 crumbled bay leaves
pinch of thyme
pinch of pepper
4 T. honey
Brine Directions:
Mix all ingredients with cold water until salt & sugar are dissolved, add turkey & brine for 24 hrs. in refrigerator.
Rub Ingredients:
½ C. brown sugar
2T. fresh cracked pepper
2T. garlic powder
2T. ground thyme
1T. ground sage
1T. ground chili powder
Rub Directions:
Remove from brine, rinse turkey with cold water & dry with paper towels. Rub the outside of the turkey with olive oil. Separate the turkey skin from the meat & put rub generously between the skin and meat & inside the cavity of the turkey. Use the remaining rub on the outside of the turkey. Take 1 beer can with the top cut off and fill half full with turkey stock. Add bay leaves, sage, 1 lemon cut, zest & squeezed, & fresh pepper. Place can in Grilla and turkey on top of the can so it sits with legs down and to the front. Place in preheated 225 degree Grilla for 30 minutes per lb. with internal temp. @ 165 degrees. Every ½ hr. spray turkey with a mixture of turkey stock, apple juice & apple cider vinegar, (ratio: 2-2-1).
Ingredients:
10 lb. turkey
4 cloves garlic, crushed
2 T. seasoned salt
½ c. butter
2- 12 oz cola
1 apple, quartered
1 onion, quartered
1 T. garlic powder
1 T. salt
1 T. pepper
Directions:
Preheat Grilla to 250 degrees. Rinse turkey under cold water & pat dry. Rub crushed garlic over the outside the turkey & sprinkle with seasoned salt Place in a disposal roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt & pepper. Cover loosely with foil. Smoke @ 250 degrees for 10 hrs. until internal temperature is 180 degrees. Baste turkey with the juices from the roasting pan every 1-2 hrs.
Ingredients:
8 lb. pork shoulder
mustard
¼ c. apple cider vinegar
¼ c. olive oil
Directions:
Coat the meat with a layer of mustard, wrap in plastic wrap & refrigerate overnight. Take the meat out of the refrigerator an hour before cooking. Set the Grilla @ 250 degrees & smoke for an hour, bone side down. Mix vinegar & oil together & spray meat through out the Smokin'g process. Smoke the shoulder for 1 hour per lb. & the internal temperature reaches 185 degrees.
Ingredients:
3 lb. boneless pork loin
1 t. ground ginger
½ t. salt
½ c. bbq sauce
¼ c. maple syrup
2 t. grated orange rind
Directions:
Rub meat with a mixture of ginger & salt. Insert meat thermometer in the thickest part of the pork loin. Grill in Grilla @ 250 degrees for 2 ½ hr. & internal temperature is 170 degrees. Make sure you have a drip pan under grill rack. Baste frequently with the bbq sauce, syrup, & orange rind mixture during the last hour of cooking.
Ingredients:
1 c. water
1 c. dry white wine
2 c. soy sauce
½ t. Tabasco sauce
½ t. onion powder
½ garlic powder
½ pepper
1/3 c. sugar
¼ c. non-iodized salt
3-4 lbs. salmon fillets (with skin)
Directions:
In a large bowl, combine all brine ingredients. In a large deep pan combine salmon with the brine mixture & refrigerate overnight. Rinse thoroughly & pat dry with paper towels. Allow to air dry for at least 1 hr. before Smokin'g. Lay salmon fillets on Grilla rack skin side down. Cook in Grilla @ 165 degrees for 3-5 hours.
Ingredients:
½ c. worcestershire sauce
1 c. Italian dressing
1 c. bbq sauce
2 T. garlic pepper seasoning
1 T. meat tenderizer
Directions:
This marinade is great for steaks, pork chops or chicken. Tenderize meat with fork & completely cover with marinade. Refrigerate for 24 hrs. Grill over medium heat.
Ingredients:
Something Sweet on a stick
2 naval oranges, sliced ½" thick
1 seedless pink grapefruit, sliced ½" thick
1 small honeydew, sliced ½" thick, rind removed
12 unpeeled apple wedges
2 bananas, sliced 1" thick
1 C. brown sugar
1 C. water
½ t. ground cloves
1 T. butter
Directions:
Alternate fruit on skewers. Combine brown sugar, water, & cloves in a saucepan & stir over medium heat to a boil. Stir in butter U spoon over fruit kabobs. Place skewers on the grill rotating & basting with syrup 5-6 minutes.